Easy and Delicious Cookie Monster Cocktail

Ingredients

• 1 cup vanilla ice cream
• 1 cup blue frosting
• 1 cup of milk for kids OR for adults, replace with Bailey's OR use a mixture of cacao liqueur, coffee liqueur, and brandy.
• 4 or more Oreo cookies
• 2 marshmallows
• 2 chocolate chips
• tall glass

Instructions

1. In a blender, blend vanilla ice cream, 3 cookies, and milk together until it's the consistency you want. Pour into your tall glass.
2. Top the glass with blue frosting.
3. Take your marshmallows and put the chocolate chips into the eyes then place them on top of your blue frosting as eyes. Place a cookie in the mouth to finish.

Lemon Blueberry Layer Cake

Ingredients:

CAKE

• 1 cup (230g) unsalted butter, softened to room temperature
• 1 and 1/4 cups (250g) granulated sugar
• 1/2 cup (100g) light brown sugar
• 4 large eggs, at room temperature*
• 1 Tablespoon vanilla extract
• 3 cups (375g) all-purpose flour, careful not to overmeasure*
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup (240ml) buttermilk*
• zest + juice of 3 medium lemons*
• 1 and 1/2 cups blueberries, fresh (258g) or non-thawed frozen (275g)
• 1 Tablespoon all-purpose flour

CREAM CHEESE FROSTING

• 8 ounces (224g) full-fat cream cheese, softened to room temperature
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 3 and 1/2 cups (420g) confectioners' sugar
• 1 - 2 Tablespoons (15-30ml) heavy cream*
• 1 teaspoon vanilla extract
• pinch salt

Directions:

Preheat the oven to 350F. Spray three 9x2 inch cake pans with nonstick spray. Set aside.

Make the cake. Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy - about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla. Beat on medium speed until everything is combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.

In a large sized bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then add the milk, lemon zest, and lemon juice. Remove from the mixer and stir lightly until everything is just combined. Toss the blueberries in 1 Tablespoon of flour and fold into the batter. Batter is extremely thick. Do not overmix at any point. Overmixing will lend a tough, dense textured crumb.

Spoon batter evenly into 3 prepared cake pans. Bake for about 21-26 minutes or until a toothpick inserted in the center comes out clean. Mine took 21 minutes. Remove from the oven and allow to cool completely before frosting.

Make the frosting. Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add confectioners' sugar, 1 Tablespoon cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of cream to thin out, if desired.

Assemble and frost. First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake stand. Evenly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. The recipe doesn't make a ton of frosting, just enough for a light frost. Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.

Pound Cake French Toast

Ingredients

• 1 package Sara Lee Pound Cake Slices
• 2 eggs beaten
• 3/4 cup milk
• 1/2 tsp. almond extract
• 1/2 tsp. vanilla
• 1/2 tsp. cinnamon
• 1/8 tsp. salt
• 3 TB butter or margarine
• powdered sugar optional

Instructions

Whisk eggs, milk, vanilla, almond extract and ground cinnamon in a medium bowl until well combined. Set aside.
Melt butter in a skillet or pan on medium heat.
Dip each pound cake slice into the egg mixture being sure to coat all sides and shaking off excess. Add to skillet/pan and cook on each side for 1-3 minutes until golden brown.
Top with syrup, fruit and/or powdered sugar. ENJOY!

Peanut Butter Cup Overload Cake

INGREDIENTS

For the Cake:

• 2½ cups + 1 tablespoon all-purpose flour
• 3 cups granulated sugar
• 1 cup + 1 tablespoon Dutch-process cocoa powder
• 1 tablespoon baking soda
• 1½ teaspoons baking powder
• 1½ teaspoons salt
• 3 eggs, at room temperature
• 1½ cups buttermilk, at room temperature
• 1½ cups strong black coffee, hot
• ¾ cup vegetable oil
• 4½ teaspoons vanilla extract

For the Peanut Butter Frosting:

• 2 cups powdered sugar
• 2 cups creamy peanut butter
• 10 tablespoons unsalted butter, at room temperature
• 1½ teaspoons vanilla extract
• ½ teaspoon kosher salt
• ⅔ cup heavy cream

For the Chocolate Ganache:

• 8 ounces semisweet chocolate, finely chopped
• ¾ cup heavy cream

30 miniature peanut butter cups, coarsely chopped, divided

DIRECTIONS:
1. Make the Cake: Preheat oven to 350 degrees F. Grease three 8-inch round cake pans, line the bottoms with rounds of parchment paper, grease the parchment, then flour the insides of the pans, tapping out excess; set aside.
2. In the bowl of an electric mixer (or large mixing bowl if you're using a hand mixer), sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt. In a medium bowl, whisk together the eggs, buttermilk, coffee, oil and vanilla.
3. Add the wet ingredients to the dry ingredients and mix for 2 minutes on medium speed. Scrape the sides and bottom of the bowl and mix for an additional 20 seconds (the batter will be very thin).
4. Divide the batter evenly among prepared pans. Bake for 20 minutes and rotate the pans in the oven. Continue to bake until a toothpick inserted into the center of one of the cakes comes out almost clean (with a few moist crumbs), about 12 more minutes. Cool the cakes (in the pans) on wire racks for 20 minutes, then carefully turn them out onto cooling racks to cool completely.
5. Make the Peanut Butter Frosting: Place the powdered sugar, peanut butter, butter, vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as needed. Add the heavy cream and beat on high speed until the mixture is light and smooth (do not overbeat).
6. Assemble the Cake: If your cakes baked up uneven or have domed on top, level off the tops. Place one cake layer on a serving plate. Cover with 1 cup of the peanut butter frosting and sprinkle 10 of the chopped peanut butter cups over the frosting. Top with a second cake layer and cover with another 1 cup of the peanut butter frosting, and top with another 10 chopped peanut butter cups. Place the final cake layer on top face-down. Frost the cake with the remaining peanut butter frosting, finishing it as smoothly as possible. Refrigerate the cake for at least 1 hour, until the frosting is set.
7. Make the Chocolate Ganache: While the cake chills, make the chocolate ganache. Place the chocolate in a 4-cup measuring cup; set aside. Place the cream in a small saucepan over medium heat and warm until it just comes to a boil. Pour the cream over the chopped chocolate and let sit for 2 minutes. Begin whisking the mixture in the center, gradually working your way outward until the ganache is completely smooth. Set aside to cool, whisking occasionally, until it has thickened slightly, yet still a pourable consistency.
8. Garnish the Cake: If the ganache was mixed in a bowl, transfer it to a 2-cup measuring cup. Slowly pour the chocolate ganache into the center of the cake, letting it push itself outward and flow over the sides of the cake. Top with the remaining 10 chopped peanut butter cups. Refrigerate the cake for at least 30 minutes, giving the ganache a chance to set up. Keep the cake refrigerated, removing it from the refrigerator about 20 minutes prior to serving.

Strawberry Lemonade Poke Cake

Ingredients

• 1 box of Duncan Hines Yellow Cake mix
• 1/2 cup of oil
• 3 eggs
• 1 cup of lemonade
• Zest of two lemons
• 1 10.5 oz jar of lemon curd
• 1 pound of fresh strawberries, sliced
• Juice from one lemon
• 1/2 cup of granulated white sugar, divided
• 2 cups of heavy cream
• 1 teaspoon of pure vanilla extract

Instructions

In a medium bowl, combine strawberries, juice of one lemon, and 1/4 cup of sugar.
Cover bowl and set aside to marinate. This step can be done several hours ahead of time, or overnight in the refrigerator.
Preheat oven to 325 degrees. Grease just the bottom of a 9x13 glass baking dish.
Prepare cake according to package directions, substituting lemonade for water and adding lemon zest to batter.
Use shortest recommended baking time on package as cake will brown a little quicker with the addition of the sugar in the lemonade to the batter.
Remove cake from oven and let cool.
Once cake is cooled, use a large straw or the handle of a wooden spoon to poke holes all over cake.
Strain juice from strawberries into a small bowl and combine with lemon curd.
Pour lemon curd and strawberry mixture over cake and smooth down into holes.
Layer strawberries on top.
In the bowl of a stand mixer with whisk attachment, combine very cold heavy cream, 1/4 cup of sugar and vanilla extract.
Whip until soft peaks form.
Layer whipped cream over top of strawberries.
Refrigerate for several hours or overnight.

Cranberry Gluten Free Breakfast Cookies

Ingredients

• 1½ cup Old Fashioned Oats
• 1 cup Unsweetened Coconut Flakes
• 1 Tablespoon Flax Meal
• ½ Teaspoon Salt
• 1 Teaspoon Cinnamon
• ¾ Cup Slivered Almonds
• ½ Cup Chopped Dried Cranberries
• 3 Ripe Bananas, Mashed
• 1 Tablespoon Honey
• 1 Teaspoon Vanilla Extract

Instructions

Preheat the oven to 350 degrees and lightly oil a baking pan or line with parchment.
Mix together all dry ingredients in a large bowl. Add the mashed bananas, honey, and vanilla extract.
With clean hands, form into cookies with 2-3 tablespoons of the mixture and place on the baking sheet ½ inch apart.
Bake for 20-25 minutes or until golden brown.

Chewy Lemon Sugar Cookies

Ingredients

• 2 1/4 cups all-purpose flour
• 2 tsp cornstarch
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 + 1/8 tsp salt
• 1/2 cup unsalted butter, at room temperature
• 3 Tbsp vegetable shortening, at room temperature
• 1 cup granulated sugar
• 1 tsp fresh lemon zest
• 1 large egg
• 1 Tbsp honey
• 2 tsp lemon extract
• 1/2 tsp vanilla extract
• 1 Tbsp fresh lemon juice
• Yellow food coloring, optional
• 3 oz. coarse sanding sugar, for rolling (granulated sugar would work fine too)

Directions

Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, cornstarch, baking powder, baking soda and salt for 30 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, shortening, granulated sugar and lemon zest until pale and fluffy. Mix in egg. Add honey, lemon extract, vanilla, fresh lemon juice and yellow food coloring to reach desired intensity of color (if using) and mix until combined. With mixer set on low speed, slowly add in dry ingredients and mix until well blended.
Place coarse sanding sugar in a bowl then scoop dough out about 2 Tbsp at a time (33g each) and roll each one in the coarse sugar to evenly coat. Transfer to Silpat or parchment paper lined baking sheets, flatten slightly (to about 2/3-inch) and bake in preheated oven 10 - 12 minutes. Remove from oven and allow to cool on baking sheet 1 minute then transfer to a wire rack to cool completely.

Chocolate and Maraschino Cherry Shortbread Cookies

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature
• 1/2 cup confectioners sugar
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup maraschino cherries, chopped
• 1/2 cup white and/or dark chocolate chips
• 1/2 tablespoon vanilla extract
• 8 ounces white and/or dark chocolate, chopped (optional)

Directions

• Cream the butter and the sugar.
• Mix the flour and the salt.
• Mix the dry ingredients into the wet until it starts forming larger clumps.
• Mix in the maraschino cherries, white chocolate and vanilla extract.
• Form the dough into the shape that you want, wrap it in plastic and let it chill in the fridge for at least an hour. (I did a rectangular log but you could also do a circular log.)
• Cut the log into 1/4 inch thick slices and place them on a parchment lined baking pan with one inch of space between them.
• Bake in a preheated 325F oven until they just start to turn lightly golden brown on top, about 10-15 minutes.
• Let cool completely.
• Melt the chocolate in a double boiler. (optional)
• Dip the cookies into the chocolate and place on a sheet of parchment paper and let cool until the chocolate sets. (optional)

Flourless Fudge Cookies

Ingredients

3 c. powdered sugar
3/4 c. unsweetened cocoa powder
1/4 tsp. salt
4 large egg whites
1 T. pure vanilla extract
1/2 c. semisweet mini chocolate chips

Directions

Preheat the oven to 350°F.
Line two baking sheets with silicone baking mats. Spray mats with nonstick cooking spray. You can also line with parchment paper.
In a large bowl, whisk together the powdered sugar with cocoa powder and salt.
Stir in the vanilla and egg whites.
Whisk just until the batter is moistened.
Stir in the chocolate chips.
Scoop the batter by the tablespoonful onto the baking sheets. Leave enough space between each cookie for them to spread (about 2 ½ ” of space between each cookie).
Bake for 8-10 minutes, or until the tops are glossy and lightly cracked.
Let the cookies cool completely on the baking sheet, and store in an airtight container for up to 3 days.

German Chocolate Pecan Pie Bars

Ingredients

• 3 cups pecan halves
• 1 & 3/4 cups all-purpose flour
• 3/4 cup confectioners' sugar
• 3/4 cup cold butter, cubed
• 1/4 cup unsweetened cocoa
• 1 & 1/2 cups semisweet chocolate chips
• 3 large eggs
• 3/4 cup firmly packed light brown sugar
• 3/4 cup light corn syrup
• 1/4 cup unsalted butter, melted
• 1 cup sweetened flaked coconut

Instructions

Preheat oven to 350°.

Arrange pecans in a single layer of a shallow baking pan. Bake 8-10 minutes or until lightly toasted. Stir halfway through baking.

Line bottom and sides of a 9"x 13" baking pan with aluminum foil, leaving an overhang on two short sides. Grease foil.

Whisk together flour, confectioners' sugar, and cocoa. Add cold butter, and combine with a pastry blender* until mixture resembles coarse meal. Press mixture into bottom and about 3/4-inch up sides of prepared pan.

Bake crust for 15 minutes. Remove from oven and immediately sprinkle chocolate chips evenly over crust. Allow to cool on a wire rack at least 30 minutes.

Place eggs in a large mixing bowl, and beat lightly. Add brown sugar, corn syrup, and melted butter. Whisk together until smooth. Stir in coconut and pecans. Pour evenly over partially baked crust.

Bake 28-34 minutes, or until edges are golden and filling has set. Cool completely on a wire rack. Then, refrigerate for an hour.

Using foil overhang, lift bars from pan and place on a cutting board. Use a sharp knife to cut into bars.

Notes :- You can also mix crust ingredients in a food processor, but I prefer mixing this way.